Roasted Sweet Potato and Butternut Squash Soup with Chive Oil
- 1 medium butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, peeled and diced
- 2 Tbs olive oil, divided
- 1 tsp sea salt
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 1 Granny Smith apple, peeled and cubed
- 4 stalks of celery, diced
- 3 cups low-sodium chicken broth
- 2 cups water
- 1/4 cup Chardonnay
- Juice of one lemon
- 1/4 tsp nutmeg
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp marjoram
- 1 bay leaf
- 1/4 tsp cayenne pepper
- 1 1/2 cups 2% milk
- 1 Tbs fresh chives
- 1 Tbs olive oil
- Preheat oven to 400°F.
- Place diced squash, sweet potato, and carrots on a cookie sheet. Sprinkle with 1 tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half-way through. Remove from oven and set aside.
- In a large pot, heat remaining 1 tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for 1 minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize, about 5 minutes. Add roasted vegetables, stir to combine.
- Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf, and cayenne pepper.
- Bring soup to a boil, reduce heat and simmer 20 to 25 minutes.
- In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat.
- Chive OilIn a food processor, combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.
- Soup can be stored in an airtight container in the fridge or it can be frozen for future use.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.